Tomato Sauce


Tomato 1 Kg
Onion 1
Kashmiri red chilly powder 1 tbsp
Lavang 5-6
Ginger 2″
Garlic flakes 20-25
Vinegar 1 cup
Sugar 3/4 cup


How to make Tomato Sauce:

Wash tomatoes and dry.

Chop tomatoes and onion finely.

Allow to cook tomatoes and onion till tender.

Add lavang, red chilly powder and finely chopped ginger and garlic.

Cook again for ten min.

Allow to cool and grind in a mixer.

Add sugar, vinegar and salt.

Cook again till thick on low flame.

Tomato sauce is ready.

Keep in a refrigerator in airtight bottle after cool.

May 14th, 2010 Author: Vaibhavi

Buttar Ke Dahiwade


Buttar 6-8
Sweet curd 3 cups
Jeera powder 2 tsp
Red chilly powder 2 tsp
Crushed black pepper 8-10
Sugar 1/2 cup


How to make Buttar Ke Dahiwade:

In a deep vessel take water and add 1 tsp salt.

Soak the buttar in this water for 2-3 min.

In a curd add sugar and whisk finely.

Add sugar if necessary.

Now remove the buttar from water and press it carefully.

Remove all the water.

In a serving dish take two buttars.

Pour 1 tbsp curd on buttars.

Sprinkle red chilly powder, jeera powder,crushed black pepper and salt.

Buttar ke dahiwade is ready.


May 6th, 2010 Author: Vaibhavi

Egg Fried Rice


Basmati rice 2 cups
Eggs 4
Carrot chopped 1
Cabbage chopped 1/4 cup
Capsicum chopped 1/4 cup
Green peas 1/4 cup
Spring onion 1/2 bunch
Soya sauce 1 tbsp
Vinegar 2 tsp
Tomato sauce 1 tsp
Ginger chopped 1 tbsp
Green chilly 8
Oil 2 tbsp


How to make Egg Fried Rice:

Wash rice and soak in a water for 30 min.

Cook rice 3/4th and drain out water.

Keep aside.

Chop all vegetables and boil.

Break eggs in a vessel and add salt.

Mix finely.

In a pan heat oil and pour eggs mixture.

Stir fastly to make pieces.

Remove from the heat and keep aside.

In a pan heat oil and add chopped green chilly pieces and ginger pieces.

Add boiled vegetables and fry for 2-3 min.

Then add rice and mix well.

Now add soya sauce,vinegar,tomato sauce and salt.

Add fried eggs pieces.

Mix well and garnish with chopped spring onions.

Egg fried rice is ready.

1 comment April 27th, 2010 Author: Vaibhavi

Watermelon Lassi


Thick curd 2 cups
Watermelon pieces 2 cups
Sugar 2 tbsp
Red colour 1/8 tsp (optional)
Crushed black pepper 1 tsp (optional)


How to make Watermelon Lassi:

Remove the seeds of watermelon.

In a blender mix with curd,red colour and sugar.

Run the blender for 2-3 min.

Watermelon lassi is ready.

Keep in a refrigerator for 30 min.

Serve in a glass with garnishing crushed black pepper.

3 comments April 18th, 2010 Author: Vaibhavi

Pohe Ke Vade


Pohe 2 cups
Potato 1
onion 2
Green chilly 2-3
Lemon juice 1 tsp
Sugar 1 tsp
Fresh coconut  1 tbsp
Coriander leaves 1 tbsp


How to make Pohe Ke Vade:

Clean and wash pohe.

Remove the water completely.

Boil the potato,remove the skin and mash finely.

Chop onion,green chilly and coriander leaves finely.

In a poha add mashed potato, onion,green chilly, lemon juice, sugar,coconut,coriander leaves and salt.

Mix finely.

Shape it into small balls and flatten them.

Heat oil in a kadai and fry vades untill golden brown.

Serve hot with green chutney or tomato ketchup.

April 13th, 2010 Author: Vaibhavi

Papaya Ki Sabji


Raw papaya 1
Chana dal 1/2 cup
Green chilly  2-3
Mustard seeds 1 tsp
Turmeric powder 1/2 tsp
Hing 1/4 tsp
Kadipatta leaves 4-5
Jaggery  1 tsp
Fresh coconut 1 cup
Coriander leaves 1 tbsp
Oil 1 tbsp


How to make Papaya Ki Sabji:

Soak chana dal in warm water for 20 min.

Remove skin of papaya and make small pieces in square shape.

Chop green chilly and coriander leaves.

In a kadai heat oil and add mustard seeds.

When seeds start to splutter add hing and kadipatta leaves.

Now add green chilly and soaked dal.

Stir and cover the pan on low flame for 2-3 min.

Add papaya pieces and turmeric powder with 2 cups of water.

Add salt and mix finely.

Allow to cook for 4-5 min on medium flame.

Lastly add coconut, jaggery and coriander leaves.

Papaya ki sabji is ready.

April 4th, 2010 Author: Vaibhavi

Tomato Bharela


Tomato 6
Onion 4
Potato 2
Grated coconut 2 cups
Malvani masala 1 tsp
Garam masala 1/2 tsp
Haldi  powder 1/4 tsp
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 2 tbsp


How to make Tomato Bharela :

Wash the tomatoes and cut the top portion of each tomato.

With a spoon scoop out the pulp of the tomato carefully.

Throw out the seeds and keep the tomatoes aside.

Now chop the onions,tomato top and coriander leaves finely.

Make the 4 pieces of each potato.

In a kadai take 1 tbsp of oil and fry half portion of onions.

Add grated coconut and fry it till golden brown.

Make a fine paste in a mixer.

Now in a thali take chopped onion, tomato pieces,coriander leaves, malvani masala, garam masala, haldi powder,half portion of coconut paste, sugar and salt.

Mix finely.

Stuff this mixture in each tomato.

Now in a kadai heat oil and fry potato pieces for 2-3 min.

Place the stuffed tomato near the potatoes.

Cover the pan and cook for 2-3 min on low flame.

Lastly add remaining portion of coconut paste and mix finely.

Add water if necessary.

Cover the pan and cook again till the oil separates (appx 5 min).

Tomato bharela is ready.

Serve hot with chapati or bhakari.

March 28th, 2010 Author: Vaibhavi

Egg Masala


Eggs 6
Onions 3-4
Tomatoes  2-3
Ginger garlic paste  2 tsp
Green chilly 2
Red chilly powder 1 small tsp
Turmeric powder  1/4  tsp
Garam masala powder    1/2 tsp
Dhania jeera powder  2  tsp
Coriander leaves 1 tbsp
Oil   2 tbsp


How to make Egg Masala:

Boil eggs in a water for ten min.

Allow to cool,remove the cover and cut into half.

Keep aside.

Chop the onion,tomato,green chilly and coriander leaves finely.

In a pan heat oil and add chopped onion.

Fry onion till light brown.

Add chopped green chilly and ginger garlic paste.

Fry for a min.

Now add finely chopped tomatoes.

Mix finely and cover the pan.

Cook tomatoes till the oil separates.

Now add red chilly,turmeric powder, dhania jeera powder,garam masala ,coriander leaves and salt.

Mix finely.

Add 1 cup of water.

Place the egg pieces on gravy neatly.

Cover the pan and cook on low flame for 5 min.

Egg masala is ready.

Enjoy with roti or chapati.

March 21st, 2010 Author: Vaibhavi

Popular Indian Recipes

Indian Recipes by Type

Recipes by Month

Recipes by Year

Indian Recipes Feeds